For all of you pasta lovers out there, here is an Italian Christmas/New Year classic. It’s from a 10-week working farm trip through Emilia-Romagna that I went on several years ago. I was staying with this dreamy family the Rampons, and we spent an entire day making this soup together. I’ll never forget rolling out the dough on Clara Fantozzi’s grandmother’s 100-year-old rolling pin, and making these “belly button-like” pouches to envelope rich and meaty filling. The broth feels like a hug. I can’t get enough of this stuff. It is possible to make the pasta and brodo (recipe here) fresh a day or two ahead of time, or to even freeze both in separate batches.
FILLING
1 chicken breast
2 pork sausages, casing removed
1 beef tongue (substitute 5 ounces of beef if you prefer)
1 cup wine (Lambrusco is preferred)
5-8 whole cloves
1 dried bay leaf
Salt and peppercorns to season
1-2 cups finely grated Parmigiano-Reggiano (preferably aged at least 24 months)
Put all ingredients into a large stockpot. Cover with water and bring to a boil. Simmer uncovered for 6-8 hours, adding water as necessary to keep meat submerged in liquid.
When ready to make cappelletti, strain the meat considerably, leaving behind a bit of the liquid in the meat. Remove the cloves and bay leaf.
Finely mince the meat by pulsing in a food processor. Add Parmigiano-Reggiano and knead until the mixture sticks together and is nearly smooth.
PASTA DOUGH & CAPPELLETTI
This recipe is enough pasta for one, multiply as needed.
100g (.8 cups) flour per person
1 egg per person
Salt and pepper
Measure your flour and place in a circle on a large smooth surface, preferably a countertop. Make a well in the middle to place your cracked eggs into. The rule of egg pasta is always one egg per person. Knead the flour and eggs together until the dough is elastic, smooth and hard enough (not too sticky). Add the flour gradually to get the consistency just right.
Roll the dough out until it’s very thin. You can use a pasta roller if you wish. Using a zigzag cutter or a pizza cutter, cut the dough into small squares, about 1 to 1½-inches on each side.
Place a little less than a teaspoon of the filling in a square. Fold the dough in half—corner to corner—and then twist the ends together, like with tortellini.
When ready to serve, place in boiling brodo for a few minutes until they float to the surface. Top each bowl with a generous amount of grated Parmigiana-Reggiano cheese.
SOURCE: Clara Fantozzi – Carpi, Italy
